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feverally put into brafs Ihallow pans, with twentjr-four ounces by 

 meafure of fpring water to each. Thefe were feverally evapo- 

 rated by flow boiling to fixteen ounces each, and were then 

 ftrained through a piece of coarfe muflin. The colour of each 

 of the ftrained liquors was as follows: — 



No. I. a dark reddifh brown. 



No. II. much the fame hue, but darker. 



The Turkey rhubarb was more of a red tinge, and lightcft 

 coloured of any, and had the moft aromatic fcent. No. I. feemcd 

 to be next in degree to the Turkey. 



Exp. Hi Half an ounce of Eaft-Indian rhubarb in powder, 

 (being all we had then in our pofleflion) was treated in the fame 

 manner as thofe before mentioned; only with half the quantity 

 of water, which was boiled down in the fame proportion. The 

 infiifion nearly refembled the others, fave that it was of a deeper 

 colour. That of the Turkey rhubarb was in tafte the moft bitter 

 and aromatic of any ; the Eaft-Indian and No. I. were the moft 

 aftringent; and No. II. weakeft in all refpefts. The aromatic 

 flavour was however greatly diminifhed in all of them by boiling. 

 The precipitation at the bottom of the infiifion of Turkey rhu- 

 barb, that fubfided on cooling, was confiderably larger than any 

 of the others. All the infiifions, when cold, were to appearance 

 equally turbid. 



Exp. III. Six ounces by meafure of the infufions of No. I. 

 No. II. and of the Turkey rhubarb, and three ounces of the in- 

 fufion of the Eaft-Indian, were put two days after the firft expe- 

 riment into brafs pans, the fame as ufed in Experiment I. and 

 evaporated to a thick fyrup confiftence, and poured feparately into 

 earthen faucers. The colour of them all whilft fluid varied little 

 one from the other, being of a dark clear reddifli brown. The 

 tafte of them all was ftrongly bitter, but with little aromatic 

 fla\'Our. The extraft from the Turkey rhubarb feemed to retain 



moft 



